Kimchi is a traditional Korean side dish of salted and fermented vegetables such as Napa cabbage or Chinese cabbage. This wonderful staple food offers plenty of health benefit. It makes an excellent probiotic, which are good microorganisms that help your digestive system work better. Moreover, Kimchi contains veggies, and veggies are a great source of fiber. Your gut loves fiber!

Every fermented Kimchi contains Kimchi Lactic acid bacteria. For example the Lactobacillus kimchirus or Lactobacillus kimchii. Lactobacteria are interesting for several reasons. They slow down the degredation process in the vegetables, force out other possibly harmful bacteria and make the raw vegetable easier to digest. The fact that Kimchi also contains vitamin A, vitamin B1, vitamin B2, calcium and iron (but very few calories) makes it a good bet for those who are looking for nutritious and healthy food.

Thankfully though, making your own Kimchi is a relatively simple and straightforward process. In addition, it only requires commonly available ingredients. The most exotic ingredient you will need is gochugaru, which are Korean red pepper chilli flakes. It is a key ingredient that gives kimchi its delectably spicy flavour. However, if you haven’t bought yet, you can also try the ordinary chilli flakes and paprika. I have tried it before and my Kimchi taste nice too.

You can find it at good Asian grocery stores. I bought this at https://mindfulfoods.com.au/

Tips for making homemade easy Kimchi

Start by gathering about 1 kg of Napa cabbage. Core and slice it into roughly 2 inch strips. Wash it with distilled/filtered water sure that it is nice and clean. Put kosher salt in it and let it sit for an hour. You may want to check it and turn it and mix it. Rinse it a few times (3 times) and drain it very well. Squeeze out any excess water.

To get that beautiful rich colour you expect for Kimchi, place the gochugaru or chilli flakes, garlic, ginger, rapadura sugar or brown sugar (healthy microbes need some type of sugar to grow), fish sauce and nashi bear in the food processor and blend them.

What a lovely ruby red paste. It’s ready for use.

You can add other vegetables to give more texture. I like to put spring onions which are cut into strips and daikon radish or turnips if daikon radish is not available. Drain the cabbage mixture to ensure the salt has been rinse off. Then add the spring onion and daikon or turnips.

Combine the vegetables (napa cabbage, spring onion, daikon radish or turnip) and kimchi paste.

Mix thoroughly wearing gloves or use tongs. Then put the mixture into a glass jar, leaving a few inches from the top. It is also better to press down the kimchi until the liquid paste rises to cover the vegetables. Let it sit at room temperature for 48 hours. Check the jar once a day and open it to release the pressure that builds up. After 48 hours, transfer the jar in the fridge and you can taste and eat it too. It should last up to 2 to 4 months.

Ingredients

1 medium head napa cabbage or chinese cabbage (about 1 kg)

1/4 cup kosher salt or see salt

water, prefereably distilled or filtered

3 Tablespoon gochugaru or Korean red chilli flakes or paprika

6-7 garlic cloves

1 Tablespoon chopped fresh ginger

1 Tablespoon rapadura sugar or brown sugar

2 Tablespoon fish sauce

1 nashi pear, peeled and chopped

1 medium size daikon radish or turnips, peeled and julienned

7 spring onions, sliced into roughly 5 cm

Directions:

1. Cut the cabbage into 2 inch. Wash with distilled or filtered water . Drain. Transfer to a very large bowl. Sprinkle with the salt and use your hands to toss to combine. Set aside, tossing every 15 minutes for 1 hour. 
2. Place the fish sauce, chilli flakes, garlic, ginger, sugar and pear in a food processor. Process until smooth.  
3. Drain the cabbage mixture. Rinse thoroughly (taste the cabbage to ensure the salt has been rinsed off). Add the daikon and spring onion. 
4. Add the kimchi paste and use tongs or your hands (wearing gloves so the kimchi paste won’t burn) to massage the kimchi paste through the vegetable mixture. Taste and season with more chilli and sugar if desired. Use tongs to transfer to sterilised jars. Seal and store at room temperature for up to 48 to allow the flavours to develop. Then store in the fridge for up to 2 to 4 months.